How to make it

  • Season the cutlets with salt and pepper.
  • In a skillet over medium-high heat, heat oil.
  • Add veal; brown on both sides, about two minutes per side.
  • · TIP: Just a hint of pink should remain in the cutlet then you know it is cooked to perfection.
  • Transfer the cutlets to a cutting board; let cool slightly.
  • · TIP: Cutting the cutlets into strips once the meat has been cooked is far more effective and your strips will be much more uniform.
  • Slice diagonally, into thin strips.
  • Transfer to a bowl.
  • Add chili sauce, soy sauce, sliced green onions, grated carrots, sliced peppers and sliced cucumber.
  • Place a lettuce leaf on each tortilla.
  • Divide 1/6 of the vegetable/meat mixture to each tortilla shell.
  • Sprinkle sliced basil and sliced mint over vegetable/veal mixture.
  • Fold up the bottom of the shell first, followed by each of the sides. Roll the shell together.
  • Slice in half diagonally.
  • Serve with additional sweet chili sauce for dipping.

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